Cheddar and Apple Sausage Egg Muffins
Serves: 12
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Prepare for a busy week with tasty, protein-rich egg muffins! Whether you’re taking one on the road, grab-and-go-style, or enjoying a quiet morning with a cup of coffee, they make a great start to the day. Simply fill up muffin to cups with an egg and veggie mixture, shredded cheese and Bell & Evans Apple Breakfast Chicken Sausage, which lends just the right amount of smoke-kissed flavor and a touch of sweetness. They bake up in about 20 minutes for easy breakfast bites.
Ingredients
- Bell & Evans Smokey Apple Breakfast Chicken Sausage
- 1 TB Olive oil
- 9 large Eggs
- 2 TB Chopped fresh chives, plus more, for garnish
- 3 TB Whole milk
- 2 tsp Salt
- 1/4 tsp Black pepper
- 3/4 cup Shredded cheddar cheese
- 3/4 cup Frozen chopped baby spinach, thawed and drained
Preparation
- Heat the oil in a large, straight-sided skillet over medium heat. Add the sausage and cook, flipping occasionally, until golden-brown and internal temperature reaches 165°F, about 14-18 minutes. Slice the sausage into 1/4-inch coins and set aside.
- Preheat oven to 350°F. Coat a 12-cup muffin tin with nonstick cooking spray. Beat the eggs, chives, milk, salt and pepper together in a large bowl with whisk until no egg whites remain. Mix in the sausage, cheese and spinach until combined.
- Divide the egg mixture evenly among muffin cups, filling almost completely full. Bake until the muffins are set and firm, about 20-25 minutes. Serve and enjoy.
- Tip: Freeze the egg muffins in a single layer on a baking sheet until solid, then transfer them to a resealable plastic bag or airtight container. Keep frozen for up to 3 months. To reheat, simply thaw overnight in the refrigerator before reheating in the microwave or oven until warm.
